Chewy Young Radish Salad with Doenjang: A Summer Side Dish Delight
Summer Side Dish Recipe: Chewy Young Radish Salad with Doenjang
I made a chewy young radish salad with doenjang. It’s a fantastic side dish for the summer, offering a refreshing taste and satisfying crunch.
Main Ingredients- 1 bunch young radish (about 500g)
Seasoning- 1.5 Tbsp doenjang (Korean soybean paste)
- 0.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp minced garlic
- 0.3 Tbsp sesame seeds
- 0.3 Tbsp sesame oil
- 1.5 Tbsp doenjang (Korean soybean paste)
- 0.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp minced garlic
- 0.3 Tbsp sesame seeds
- 0.3 Tbsp sesame oil
Cooking Instructions
Step 1
Thoroughly wash the fresh young radish under running water to remove any dirt or debris. Bring a pot of water to a rolling boil. Briefly blanch the young radish for about 1-2 minutes, just until the stems begin to soften slightly. Be careful not to overcook, as it can become mushy. Immediately rinse the blanched radish under cold running water to cool it down and help retain its vibrant color and crisp texture.
Step 2
Gently squeeze out excess water from the cooled young radish with your hands, or drain it well in a colander. Excess moisture can dilute the dressing. Cut the radish into bite-sized pieces, about 5cm (2 inches) long. Cutting them to a manageable length will help the seasoning distribute evenly and make them easier to eat.
Step 3
In a mixing bowl, combine the prepared young radish with 1.5 Tbsp doenjang, 0.5 Tbsp gochujang, 0.5 Tbsp minced garlic, 0.3 Tbsp sesame seeds, and 0.3 Tbsp sesame oil. Gently toss and mix everything together with your hands until the radish is evenly coated with the seasoning. Avoid vigorous mixing to keep the radish crisp; a gentle toss is key.
Step 4
Your chewy young radish salad with doenjang is now ready! It’s delicious served immediately, but chilling it in the refrigerator for a while will enhance its refreshing taste. Enjoy this delightful summer side dish with a bowl of freshly cooked warm rice.
